Lowcountry Aioli

• 1/2 sweet onion, quartered
• 1/2 lb tomatoes, halved crosswise
• 1 large green bell pepper, halved lengthwise and seeded
• 1 fresh Charleston Hot or habanero chile, halved
• 1 tablespoon olive oil
• 1 1/2 tablespoons finely chopped garlic
• 1/2 teaspoon kosher salt
• 2 cups mayonnaise
• 1/2 teaspoon black pepper
• 1 to 3 teaspoons white-wine vinegar, or to taste

1. Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer.
2. Roast, turning onion once or twice, until vegetables are charred and tender, 15 to 20 minutes.
3. Discard skins from tomatoes and bell pepper.
4. Chop tomatoes and drain in a sieve, discarding juices.
5. Finely chop onion and bell pepper.
6. Mince chile.
7. Mince garlic and mash to a paste with kosher salt.
8. Blend together mayonnaise, garlic paste, and black pepper in a food processor.
9. Add chile, about one fourth at a time, tasting for desired heat.
10. Transfer to a bowl and stir in tomatoes, bell pepper, onion, and vinegar.

sweet onion, tomatoes, green bell pepper, fresh charleston, olive oil, garlic, kosher salt, mayonnaise, black pepper, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/lowcountry-aioli-104228 (may not work)